Doellingeria scabra facts for kids
Quick facts for kids Doellingeria scabra |
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| Doellingeria scabra | |
| Scientific classification | |
| Genus: |
Doellingeria
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| Species: |
scabra
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| Synonyms | |
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Aster scaber |
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Doellingeria scabra is a special plant, sometimes called a vegetable. It's a type of herb that grows year after year. You can find it in the wild, especially in mountain areas of places like Korea, eastern Russia, China, and Japan. It belongs to the same plant family as sunflowers and daisies!
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Where It Grows
This plant, Doellingeria scabra, comes from a big area called Eurasia. This includes countries like eastern Russia, China, Japan, and Korea. People in Korea often grow it on farms for different uses.
Where It Lives
Doellingeria scabra likes to live in forests and bushy areas. It grows well on hills and low mountains. It prefers places where the forest has been cleared and the weather is warm. This plant needs moist soil and plenty of sunshine to grow best. It can grow in sandy, loamy, or clay soils, as long as the water drains well. It does not like to grow in shady spots.
What It Looks Like
Doellingeria scabra can grow quite tall, up to about 1.2 meters (4 feet). Its stems stand straight up. The flowers of this plant bloom between August and October. They have both male and female parts. The seeds are ready between September and November. Bees and flies help the plant spread its pollen. This plant can also fertilize itself. Its green leaves are shaped like hearts. They have veins that spread out like fingers from the palm of a hand. The edges of the leaves are jagged, like the teeth of a saw. Tiny hairs called Trichomes cover the surface of the leaves.
How People Use It
Cooking with Doellingeria scabra
In Korean Food
Doellingeria scabra grows very well in the dry mountains of Korea. It is famous for its special smell and taste. This plant is often used in Korean cuisine. Local people also believe it has health benefits. Studies show it has many good compounds.
Its Korean name is chamchwi (참취). This means "true chwi". Koreans often just call it chwinamul.
People often stir-fry or boil chamchwi. It is a main ingredient in side dishes called namul. Boiled chamchwi can be mixed with rice. This mixture is then steamed to make a rice cake called chwitteok. Stir-fried chamchwi can also be used in a dish called chwissam. In chwissam, you wrap pork and other vegetables in the chamchwi leaf. You can tie it with wild chives.
Sometimes, fresh chamchwi is brined (soaked in salt water). It is then made into a water kimchi. This kimchi uses licorice broth and is called chamchwi-kimchi. Chamchwi is also a common ingredient in bibimbap recipes. It can add flavor to kimchi and rice. It is even used in some Korean-style Italian pasta dishes.
This plant is also good for you! It contains Vitamin E, Vitamin A, Vitamin B1, and Vitamin B2. It also has important minerals like calcium, iron, potassium, niacin, and phosphorus.
